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The world best lamb stew with raisins served with couscous and pickled sweet pepper

Best Lamb Stew Recipe-With Raisins and Couscous

Course: Lunch, Stew
Cuisine: Hungarian, International
Keyword: best lamb stew, best lamb stew recipe, lamb stew
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 2 people
Author: Timea
Today I'll show you how to cook the best lamb stew recipe, with which you will delight your guests. There are many recipes of lamb stew from all over the world. I will make today a recipe, a combination of Transylvanian and Moroccan flavors.
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  • 500 g lamb meat lamb shoulders
  • 1 piece onion medium size
  • 1 piece leak
  • 1 piece red sweet pepper bell pepper
  • 4 pieces garlic cloves
  • 2 teaspoon sea salt
  • 2 teaspoon ground pepper freshly ground
  • 1 tbsp sweet paprika Hungarian
  • 1/2 teaspoon cinnamon
  • 2 pieces bay leaves
  • 1 tbsp tomato paste
  • 1 teaspoon rosemary
  • 50 g raisins
  • 100 ml olive oil


First I Prepared the Ingredients

  • I used about half a pound of lamb shoulder in this recipe. After I thoroughly cleaned the fat, I cut the meat into cubes.
  • In this recipe I will use few vegetables, one onion, four garlic cloves, a leek thread and a sweet red pepper.
  • I cleaned, washed and chopped onions, leeks, garlic cloves and red pepper.

Here's How to Make the Best Lamb Stew in the World

  • In a saucepan I heated about 100 ml of olive oil. When the oil is hot, I put to fry the onions and the leeks. I let to fry for a little, about five minutes, then I add the chopped pepper and the garlic.
  • I put two bay leaves, two teaspoons to sea salt and I let it gently frying for five minutes, stirring it from time to time.
  • Now we can add the lamb meat. I let the meat fry until it got some color and then I started to season it.
  • I put two teaspoons of freshly ground pepper, one tablespoon of Hungarian sweet paprika and one spoon of tomato paste. Also for a Moroccan flavor I put half a teaspoon of cinnamon, a teaspoon of rosemary, one teaspoon of ground cumin and a handful of raisins.
  • I poured the water over until the meat was covered and I let everything boil at the average temperature about an hour and a half. We check if the meat has softened, if not, fill with a little more water and let it boil.
  • We'd have a taste of it, and if it's still needed, let's take a little more salt. And the best lamb stew is ready!


  • In our country the lamb stew is usually served with polenta or mashed potatoes. But I preferred to continue with the Moroccan influences and I served with couscous.


Variants You can add if you want other vegetables such as carrots and celery, for added flavors. Instead of water, you can add lamb stock or vegetable soup. Also and you can add 100 ml of red wine to help freshen the meat.